Chicken & Broccoli Stir Fry

½ cup chicken stock or water

2 tablespoons soy sauce

1 tablespoon rice wine vinegar

½ teaspoon sugar

1 bunch broccoli, broken into small florets

2 tablespoons canola or peanut oil

¾ pound boneless, skinless chicken breasts, cut into ½- by 2-inch strips

1 tablespoon minced fresh ginger

2 garlic cloves, minced

1 bunch scallions, white and light green parts, sliced

1 tablespoon cornstarch or arrowroot, dissolved in 2 tablespoons water

1.    In a small bowl, stir together the chicken stock or water, the soy sauce, vinegar and sugar.

2.    Place the broccoli in a steamer basket above one inch of boiling water, cover and steam three minutes. Refresh under cold water, and set aside.

3.    Heat one tablespoon of the oil in a large, heavy nonstick skillet or wok over medium-high heat until it ripples. Add the chicken. Cook, stirring, until the chicken is cooked through, about four minutes. Remove from the heat, and place in a bowl.

4.    If the pan looks dry, add the second tablespoon of oil. Add the ginger, garlic and scallions, then stir-fry for about 30 seconds, just until fragrant. Add the broccoli and stir-fry for one minute, then return the cooked chicken to the pan and stir together. Pour in the sauce and cook, stirring, for 30 seconds to a minute. Stir the dissolved cornstarch or arrowroot, add to the pan, and stir until the chicken and vegetables are glazed. Remove from the heat, and serve with rice or noodles.